If you’re craving the kind of comfort food that feels like a warm hug, look no further than Slow Cooker Mississippi Ribeye Steaks. This wildly popular dish gives you incredibly tender, flavor-packed steaks with almost zero effort—it’s savory, tangy, and just a tiny bit spicy in all the right ways. Even on hectic weeknights, you can walk through the door to the unforgettable aroma of perfectly seasoned ribeye, dripping with buttery juices and touched by the bold magic of ranch and pepperoncini. With every bite, you’ll see why these Slow Cooker Mississippi Ribeye Steaks have become my cozy dinner go-to.
Ingredients You’ll Need
Ingredients You’ll Need
There’s nothing overly fancy here, which is what makes this Slow Cooker Mississippi Ribeye Steaks recipe such a gem. Each ingredient is carefully chosen to maximize taste, ensure melt-in-your-mouth texture, and create the signature golden sauce that will have everyone reaching for seconds.
- Ribeye Steaks: Richly marbled and ultra-tender, ribeye is truly the star—don’t skimp on quality if you can!
- Ranch Seasoning Mix: This easy packet brings a blend of herbs, garlic, and creaminess that soaks right into the beef.
- Au Jus Gravy Mix: Adds depth and classic beefy flavor to the sauce, making it irresistible for drizzling.
- Unsalted Butter: A whole stick melts into the steaks, creating a rich, velvety sauce you’ll want to soak up with bread.
- Pepperoncini Peppers and Juice: The not-too-hot zing of these peppers wakes up the dish—you get a pop of tang without actual heat.
- Worcestershire Sauce: A little splash brings savory, umami-packed undertones to every bite.
- Black Pepper: A sprinkle is all you need to subtly enhance the natural flavors of the beef.
- Beef Broth: The liquid gold that helps tenderize the steaks and makes the sauce luxuriously sippable.
How to Make Slow Cooker Mississippi Ribeye Steaks
Step 1: Prep the Ribeye Steaks
Start by patting your ribeye steaks dry with paper towels, then season each one lightly with black pepper. This little step creates a subtle crust and helps the seasoning blend stick—which means more of that zippy ranch and rich gravy flavor will cling to the beef as it cooks. Think of it as giving your steaks a head start on flavor!
Step 2: Layer Everything in the Slow Cooker
Lay the seasoned steaks flat in the bottom of your slow cooker, arranging them in a single layer without overlapping if possible. Sprinkle the ranch seasoning and au jus mixes evenly over the top of the steaks, then dot the butter all across the surface. Nestle the pepperoncini peppers among the steaks, and pour in two tablespoons of their briny juice for that signature tangy note. Finally, drizzle in Worcestershire sauce and add the beef broth around the sides so all that liquid flavor seeps up from below.
Step 3: Cook Low and Slow
Pop on the slow cooker lid and set it to low. Let everything gently cook for 6 to 8 hours—the aroma will absolutely fill your kitchen and may make it tough to wait until dinner! Once the steaks are fall-apart tender and the sauce is bubbling, you’ll know they’re done. Resist the urge to peek too often; keeping the lid on preserves all that precious moisture, which is key for these Slow Cooker Mississippi Ribeye Steaks.
Step 4: Serve and Savor
Carefully remove the ribeye steaks using tongs (they’re delicate!) and spoon the generous juices over each serving. The sauce will be buttery, bold, and tangy—perfect for pouring over mashed potatoes, rice, or dunking with torn-off pieces of crusty bread. Feel free to fish out a pepperoncini or two for those who love a zesty bite.
How to Serve Slow Cooker Mississippi Ribeye Steaks
Garnishes
I adore topping Slow Cooker Mississippi Ribeye Steaks with freshly chopped parsley for a burst of color and a little extra freshness. A sprinkle of flakey sea salt just before serving brings out the flavor depth, while thinly sliced scallions or chives offer gentle oniony notes. Don’t forget a spoonful or two of those tender, tangy pepperoncinis—they double as both garnish and flavor booster!
Side Dishes
A heap of creamy mashed potatoes is a classic, as they soak up every drop of the buttery sauce these Slow Cooker Mississippi Ribeye Steaks create. Steamed rice is another fantastic option for a lighter touch, and a loaf of crusty bread is simply non-negotiable for mopping up juicy goodness. Green beans, glazed carrots, or roasted asparagus make perfect veggie sides that cut through the richness beautifully.
Creative Ways to Present
Change things up by piling saucy ribeye onto toasted hoagie rolls for an incredible steak sandwich, add shredded steaks to baked potatoes, or slice them thin for a hearty steak salad over arugula and peppery greens. You can even use leftovers to make a decadent breakfast—think steak hash with fried eggs for a showstopping brunch!
Make Ahead and Storage
Storing Leftovers
Store leftover Slow Cooker Mississippi Ribeye Steaks and their juices in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they sit, making next-day sandwiches or rice bowls even more delicious. Spoon a little extra sauce over the top before sealing to keep everything juicy.
Freezing
These steaks freeze beautifully! Place cooled steaks with plenty of their sauce in a freezer-safe bag or container and freeze for up to three months. Just be sure to remove as much air as possible to prevent freezer burn and maintain those lovely, beefy flavors.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently in a covered skillet or in the microwave with added sauce to keep things moist. Heating low and slow prevents the meat from drying out—and brings the whole dish back to life with minimal effort.
FAQs
Can I use a different cut of steak in place of ribeye?
Absolutely! While ribeye brings unbeatable tenderness and rich flavor, other cuts such as chuck roast or sirloin work beautifully in the slow cooker as well. Just aim for steaks or roasts that are about an inch thick for even, juicy results.
Are Mississippi ribeye steaks very spicy?
Not at all! Pepperoncini peppers bring tang and zing but very little heat. If you want to ramp up the spice, add extra peppers or a splash of their juice, but for most people, these Slow Cooker Mississippi Ribeye Steaks are flavorful without being hot.
Can I make this recipe gluten-free?
Yes! Just check the ingredient lists on your ranch and au jus seasoning packets to ensure they’re certified gluten-free, and you’re all set—everything else in this recipe is naturally gluten-free.
Is it okay to add more vegetables?
Definitely! Sliced onions and mushrooms add sweetness and depth, and they soak up that wonderful sauce. Simply add them in with the steaks at the beginning so they slow cook together and meld with the flavors.
What’s the best way to serve Slow Cooker Mississippi Ribeye Steaks at a party?
For a crowd, set out the steaks and sauce buffet-style with a tray of sandwich rolls, bowls of mashed potatoes, and a few fun toppings like pickled onions or crumbled blue cheese. Everyone can build their perfect plate, and the dish stays warm right in the slow cooker!
Final Thoughts
Dinner doesn’t get much easier—or more satisfyingly delicious—than these Slow Cooker Mississippi Ribeye Steaks. Give them a try the next time you’re craving serious comfort food that cooks itself. Trust me, your friends and family will be asking for the recipe before the plates are cleared!
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Slow Cooker Mississippi Ribeye Steaks Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Tender and flavorful ribeye steaks cooked to perfection in a slow cooker with a zesty Mississippi twist. This easy recipe results in melt-in-your-mouth steak with a rich and savory sauce that’s perfect for spooning over potatoes or bread.
Ingredients
Ribeye Steaks:
- 4 ribeye steaks (about 1 inch thick)
- 1/2 teaspoon black pepper
Seasoning Mix:
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
Other Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus 2 tablespoons juice)
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry and season lightly with black pepper.
- Layer in Slow Cooker: Place the seasoned steaks in the slow cooker. Sprinkle ranch and au jus mix over the steaks. Add butter, pepperoncini peppers with juice, Worcestershire sauce, and beef broth.
- Cook: Cover and cook on low for 6–8 hours until steaks are fork-tender.
- Serve: Enjoy the steaks with mashed potatoes, rice, or bread, spooning the flavorful sauce on top.
Notes
- Ribeye steaks work best for this recipe, but chuck roast or sirloin can be substituted.
- Enhance the dish with sliced onions or mushrooms for added flavor.
Nutrition
- Serving Size: 1 ribeye steak with sauce
- Calories: 620
- Sugar: 1g
- Sodium: 850mg
- Fat: 47g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 160mg
